For those of you that preordered the book (THANK YOU!!!) and have your copy arriving today, you can join Bon Appetit Magazine’s inaugural cookbook club where SEASON has been picked as their first cookbook to cook from all October! Start off with the Curry Leaf Popcorn Chicken! In the U.K., Season has been getting a lot of love, and I’m so grateful! The Sunday Times newspaper and Delicious Magazine (October 2018 issue) recommended the book as one of the hottest books to cook from this summer! I’ve updated my Book’s EVENT and TOURS; you can get all the information here. If you do make it to one of the events, say hi; I’d love to meet and thank you. If you want to know more about the 10 Things I Can’t Cook or Live Without – head over to Epicurious to see what I shared! To celebrate, I’m sharing the Date and Tamarind Loaf from SEASON today with you (it was also on Food52 last week), and I hope you enjoy the cake! Do read my note on Tamarind; I’ve also included it in the book. When I researched for the book, I learned that tamarind is labeled and sold in many different forms, which I hope will help make it easier. And eliminate the confusion. All of this is also included in the book. I’m extremely grateful to all of you who have read my blog and my San Francisco Chronicle column (in case you missed it, I recently wrote about Garlic Dal with Arugula). None of this would have happened without your love and support, so THANK YOU!! XOXO, Nik Reprinted from Season by Nik Sharma with permission from Chronicle Books, 2018 Tamarind Tamarind is a tropical fruit that’s typically used in African, Asian, and Mexican cuisines. Some producers label tamarind “sour Asian” or “sweet Mexican,” which refers to the stage at which the fruit was harvested. The longer the fruit ages, the sweeter it gets. I usually stick with the sour variety and then sweeten as needed. Tamarind is available in four different forms: the whole fruit in the pods; a wet, seedless cake of pulp, which some producers call “paste”; a dried block of pulp with seeds ; and a liquid concentrate with a dark, molasses like color and texture. The dried pulp and the wet paste are basically the same thing. You can use either one for the recipes in this book. Avoid the liquid concentrate, though, because it’s been cooked down, it doesn’t taste the same. (I find it a little off.) Working with the fruit or the seedless cakes at home, it’s very easy and requires only a short amount of time. If you buy the whole fruit in their pods, remove as much of the shell as you can and follow the instructions in the recipe for softening it in boiling water and straining the fruit, which will take care of any pieces of shell. No reviews 1 cup/240 ml boiling water 2 cups/280 g all-purpose flour 2 tsp ground ginger ½ tsp freshly ground black pepper 1½ tsp baking powder ½ tsp baking soda ¼ tsp fine sea salt 16 pitted Medjool dates, finely chopped ½ cup/60 g chopped walnuts, plus 6 walnut halves ¾ cup/180 ml plus 1 tsp extra-virgin olive oil ¾ cup/150 g packed jaggery or muscovado sugar 2 large eggs, at room temperature 1 cup/120 g confectioners’ sugar Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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